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How to choose the best dry whites for cooking

How to choose the best dry whites for cooking

You've got a great recipe lined up, the ingredients are ready to go and dinner is well underway. Then you read the next instruction: "add a splash of dry white wine."

Easy enough... except which white wine should you use? Can you cook with any dry white wine, or are some better suited to the job? Let's find out.

What makes a good cooking wine?

The best cooking wines are crisp, dry whites with fairly neutral flavours. The reason is simple. When you cook with wine, you usually reduce it down, concentrating the flavours. So, if you're using a wine with bold characteristics, such as a heavily oaked Chardonnay or a highly aromatic Sauvignon Blanc, those flavours can become much more pronounced and overwhelm the dish.

Like any rule, there are exceptions. You might want a richer, creamier flavour in a mushroom pasta, or extra aromatic lift in a vegetable dish. But when in doubt, stick to a clean, fresh style and you can't go far wrong.

What are the best dry white wines for cooking?

When choosing a dry white wine for cooking, stick to simple, good-quality wines and classic styles. These three are hard to beat.

Pinot Grigio – Crisp, fresh and straightforward, Pinot Grigio is one of the safest cooking wines around. Its citrus and orchard-fruit flavours add freshness without dominating the dish.

Sauvignon Blanc – A restrained Australian Sauvignon Blanc, or a French Sauvignon works beautifully in the kitchen, bringing zesty citrus and fresh fruit flavours. Just avoid anything overly pungent, as those characters can become more intense during cooking.

Chardonnay – One of Australia's favourite whites and a brilliant cooking wine. Unoaked or lightly oaked Chardonnay adds freshness, subtle apple flavours and a lovely richness to sauces.

Which dry white wine works best with chicken?

Chicken works brilliantly with both creamy sauces and lighter, herb-based dishes.

If you're making a creamy chicken dish with garlic and mushrooms, this is one occasion where a lightly oaked Chardonnay can really shine. The wine's subtle toast and vanilla notes complement the richness of the cream beautifully.

For lighter dishes, such as chicken baked with herbs and vegetables, choose a crisp Sauvignon Blanc. Its bright acidity will lift the flavours and keep everything feeling fresh.

which dry white wine works best with pork?

Everyone knows pork and apples are natural partners, and that's a useful clue when choosing a cooking wine.

Chardonnay is an excellent choice thanks to its subtle apple and citrus flavours. Chenin Blanc is another great option, offering ripe apple notes and a touch of honeyed richness that works particularly well with pork.

As a guide, choose an unoaked Chardonnay for simple pork dishes, such as pork chops or pork with apples, and a richer Chenin Blanc for creamy pork recipes.

which dry white wine works best with seafood?

For fish and seafood dishes, you'll usually want a crisp, refreshing white wine that won't overpower delicate flavours. Pinot Grigio is ideal. Its clean, citrusy character works beautifully with everything from grilled fish to seafood pasta.

For richer seafood dishes, such as prawns in a creamy sauce, an unoaked Chardonnay can also work well. Its extra weight and texture help give the sauce more depth without overpowering the seafood.

It's also worth thinking about what you're planning to drink with the meal. If you're opening a special bottle, using a splash in the cooking can help bring the flavours together beautifully.